Vegetable biscuit

A biscuit and vegetable technology, applied in baking, baked food, food preparation, etc., can solve problems such as single function of biscuits, malnutrition, unfavorable health, etc., and achieve the effect of increasing economic benefits

Inactive Publication Date: 2009-05-06
高淑春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional biscuits have a single function and limited nutrition, and long-term consumption can easily cause nutritional disorders in young people, the elderly and the weak, which is unfavorable to health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Put 50 parts of wheat flour, 2 parts of pumpkin powder, 2 parts of taro powder, 2 parts of potato flour, and 8 parts of milk powder into a blender and mix; mix 3 parts of carrot juice, 3 parts of tomato sauce, 3 parts of mushroom puree, and 2 parts of vegetable oil , 3 parts of eggs are put into the blender for stirring, and 2 parts of white sugar are dissolved in water, and then gradually put into the blender for mixing, then 0.5 parts of baking soda, 1 part of fresh yeast, and 2 parts of table salt are added to the blender once after mixing. Evenly, after waking up for 20 minutes, put it into the forming machine to start the machine to extrude and form, separate and put it into the baking tray, put the baking tray into the oven gradually for baking, and pack it after it is cooled out of the oven to become the finished product.

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PUM

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Abstract

The invention relates to a vegetable biscuit which is characterized in that the vegetable biscuit consists of wheat flour, pumpkin powder, taro powder, potato powder, carrot juice, tomato paste, mushroom paste, milk powder, egg, vegetable oil, white sugar, saleratus, fresh yeast, salt and the like. The invention combines taro, pumpkin, potato, carrot, tomato, bovine bone meal and the like together and contains cellulose, vitamin and mineral substances contained in vegetables and a plurality of trace elements, thus not only facilitating the body health of the young, the old and the weak for long term eating but also providing a new route for the deep processing of the vegetables and increasing the economic benefit of peasants.

Description

technical field [0001] The invention relates to a biscuit, in particular to a vegetable biscuit, and belongs to the technical field of health food. Background technique [0002] Biscuits are one of the important foods in daily life. Traditional biscuits are convenience foods made from wheat flour, sugar, and oil through dough preparation, rolling, forming, and baking. Rich in nutrition, low in water content, light in size, fast in shape and complete in shape, it is easy to pack, carry and store, and has been loved by more and more people. However, traditional biscuits have single functions and limited nutrition, and long-term consumption may cause malnutrition and unfavorable health consequences for young people, the elderly and the weak. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art, and provide a new vegetable biscuit by improving the formula. The present invention combines sweet ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/164A23L1/212A23L1/28A23L19/00
Inventor 高淑春
Owner 高淑春
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